Main ingredients:
Beef: appropriate amount; Lettuce: appropriate amount.
Seasonings:
Sichuan peppercorn: appropriate amount; Dried chili pepper: appropriate amount; Cooking wine: appropriate amount; Soybean powder: appropriate amount; Egg: appropriate amount; Sugar: appropriate amount; Salt: appropriate amount; Pepper: appropriate amount; Scallion: appropriate amount; Rapeseed oil: appropriate amount; Doubanjiang (broad bean paste): appropriate amount; Ginger: appropriate amount; Garlic: appropriate amount.
Taste: Spicy; Cooking method: Boiling; Time: 20 minutes; Difficulty: Easy.
Steps to make Boiled Beef Slices in Hot Chili Oil
Cut the beef into slices, add cooking wine, salt, pepper, egg white, soybean powder, mix well, and then add rapeseed oil (to lock in moisture) for marinating.
Wash the lettuce, cut into strips, boil water in a pot, blanch the lettuce, remove and put it in a bowl.
Slice the ginger and garlic, cut the scallion into strips, cut the dried chili pepper into short pieces, and put them in boiling water for 2 minutes to prevent them from burning.
Heat the oil in a wok until it is hot (rapeseed oil must be heated until it is hot, otherwise it will have a raw taste that many people cannot accept), let it cool to 60% hot, add ginger slices and garlic slices, stir-fry until fragrant, add Doubanjiang, stir-fry until fragrant and red oil appears, add water and bring to a boil.
After the water boils, turn down the heat, put the beef slices into the wok one by one, turn up the heat, and cook until the beef turns white. Do not cook the beef for too long, otherwise it will become tough.
Heat another wok with oil until it is hot, pour the fried chili pepper and Sichuan peppercorn into the wok (be careful not to be splashed by the oil), fry until crispy and fragrant, and pour them into the bowl with the beef and lettuce.
Sprinkle with scallion strips and it’s done.
